Friday, August 15

Satisfying Summer Salad #4 : Farro with Grilled Vegetables

Summer time means grilling time. And I have been doing a lot of it lately.

One of the perks of living in a condo is that you reap all of the benefits of grilling without all the hassle: The gas tank on the grill is always full. The grill is so big I could cook a whole pig on it if I wanted to (I don't, but it's nice to know that I could). And best of all, the grill smell doesn't get trapped inside the house (cause let's face it, that steak you enjoyed for 7:00 o'clock dinner last night doesn't smell so great at 6:00 am the next morning). Neither does extra strength Febreeze.

So this past Sunday after returning from the farmers' market with bags full of red bell peppers, zucchini, and eggplant, I knew I had to make some marinated grilled vegetables. A good portion of them went into this Farro and Grilled Vegetable Salad, the fourth salad of my Super Satisfying Salads Series.

What is farro? Farro is the mother of all grains. Really. This deliciously nutty, chewy whole grain was used by the Egyptians over 6,000 years ago.

Yet, it's only relatively recently that it's become vogue. Farro or emmer is most closely associated with Italian cuisine and has been enjoyed there since ancient Roman times. Unfortunately, because farro is rather difficult to grow, it eventually became replaced by durum wheat.

Over the last few years, thanks primarily to European chefs and gastronomes, farro has staged a comeback and is rightfully reclaiming its place at the dinner table. I for one couldn't be more pleased. Farro is a satisfyingly chewy grain that is high in fiber and protein, which helps keep you full long after you've finished eating it. Plus, farro is remarkably versatile: use it in salads, as a stuffing, as a breakfast cereal, or in place of rice or pasta.

Where can you buy farro? Some organic markets carry it, though the best place to find farro is at an Italian market or deli. Farro is pricey. A 15-20 oz bag typically ranges from $6-10, but trust me when I say it's worth it. If you can't find farro, then spelt or barley make good substitutes. They don't have exactly the same firm texture and nutty flavor, but they are tasty and cook more quickly.

Meanwhile, in a large Ziploc bag or tupperware container, add ingredients for marinade and shake well. Add vegetables, and shake until well coated. Marinate for 30-45 minutes.

To make the dressing, simply whisk all ingredients (except herbs) in a small bowl and set aside. Add herbs just before finishing the salad so they stay green and fresh.

Drain the farro. Place in a small pot and cover with 3-4 inches of water. Bring to a boil and cook uncovered at a rolling boil for 20 minutes, or until tender. Cooked farro should be firm and chewy but not hard. Drain and place in a large bowl.

Drain marinated vegetables. Place on a hot grill that has been lightly oiled. Grill vegetables for 5-7 minutes per side on medium-high heat, or until tender and lightly charred. Chop vegetables into 1-inch pieces. Add to the bowl with the cooked farro, then add dressing and fresh herbs and toss until well coated. Sprinkle with feta cheese, if desired.

Mmm this looks perfect. I have been wanting to try farro for a while. As a person whose heart belongs to quinoa and barley, I know I would love it. I think I would love it too much and at $8 a bag (at my nearest organic store), I'm worried I would spend $24 a month in farro. But maybe I will, anyway. :) Now, please tell me why you have not grilled a whole pig?

I think quinoa would be delicious with these veggies, too, though it doesn't have the same chewy quality as farro. My dad grilled all the time when we were kids, but only meat -- grilling vegetables was a revelation the first time I tried it!

I know I sound like a Jamie Oliver aficionado with the constant plugging, but this reminds me of a similar salad he made that I made for my mom's birthday. It is just simply delicious (and healthy too!). I love how colorful and festive it looks :)

Ok Susan...I have been sitting on a bag of farro and a few more Fall style recipes but now you've blown the lid off that.....I must make this salad! All those veggies on the grill....well, I would eat those plain but pair them with farro and I couldn't be more eager to give it a shot.

I also love wheat berries, which can be a good sub for farro as well. We mix them 50/50 with rice.

I love farro for precisely the reason you have posted it - SO satisfying. There is something about putting veggies in it too that makes you feel so summery and virtuous, perfect. I would love this for lunch.

Haven't seen the grain here but have definitely seen the flour, ditto spelt. A friend was given a cake the other day made from spelt flour by a well-meaning colleague who knoew she was gluten-free. Sadly, spelt/farro is not gluten-free (one would think the giveaway might be in the description as an ancient form of wheat... but there you go!